This cozy Beef Noodle Soup recipe is stove top and slow cooker friendly. It has hearty bites of seasoned beef, vegetables, a savory broth, and delicious egg noodles. The seasonings in this soup are perfect and leftovers make a great freezer meal!
I can’t think of anything more cozy than a nice warm bowl of this Beef Noodle Soup. The techniques used in this recipe ensure the most flavorful and tender beef, rich and savory broth, and endless vegetable combination options.
You can use a variety of different cuts of beef, and it’s definitely a good candidate for the slow cooker as well as the stove top.
Be sure to check out all of my PRO tips and information below, this soup is a labor of love, but very much worth it- you’ll know it once you taste it!
See recipe card below this post for ingredient quantities and full instructions. See notes section of the recipe card for the Crock Pot Method.
Heat olive oil and sauté the mushrooms in batches until golden on each side. Set aside.
See more : How Much Should I Feed My Cat?
Season and sear the meat on each side until just browned on the outside, leave the middle red and cold. Transfer to a plate.
Deglaze the skillet with wine and cook until reduced by half. Add the butter, onions, carrots, and celery and soften for 5 minutes.
Add the garlic, Worcestershire sauce, bay leaf, and soup seasonings. Add the beef and chicken broth. Bring to a boil, then reduce to a simmer. Add the meat and simmer for 1 hour.
Add the peas while you cook the noodles separately. (See section below as to why that’s done separately.) Add the mushrooms back to the soup. To serve, add the cooked noodles to serving bowls and ladle the soup on top. (If you don’t anticipate leftovers, you can add the cooked noodles to the pot of soup.)
See more : Rice Noodles with Fried Tofu and Fermented Shrimp Paste
Although it’s convenient to cook the noodles right in the soup, there are 3 reasons why I recommend boiling them separately and adding them directly to serving bowls:
*If you’ve reviewed the info above and still prefer to cook the noodles in the soup, feel free to do so. You may want to use an extra cup of broth to account for what will be absorbed during cooking.
Pro Tips
- Wine: Cabernet Sauvignon, Merlot, and Pinot Noir are the best wines to use for deglazing the skillet in this recipe. An equal amount of beef broth + 2 tbsp red wine vinegar can be used if you don’t cook with wine.
- Broth: A little chicken broth is used in this recipe along with the beef broth as the contrast adds a nice depth of flavor. All beef broth may be used if preferred.
- Mushrooms: I use white button mushrooms that are already sliced/washed as it’s a nice time saver. Cooking the mushrooms first and adding them to the soup at the end is the best way to preserve their color, flavor, and texture. If they’re cooked in the soup, they can become waterlogged and rubbery. This ingredient can be skipped for non-mushroom lovers, there are still plenty of other vegetables to make this complete.
- Tenderizing the Meat: If you purchased your meat whole (as opposed to cubed stew meat), I recommend covering it with plastic wrap and tenderizing each side with a meat mallet for extra tender results!
- Cooking the Meat: The beef is seasoned and sauteed to create a textured outer crust. This also adds “fond” (flavor) to the pan, which is deglazed with wine to make the soup more flavorful. The beef is then cooked low and slow which ensures it’s nice and tender.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 4.5 Quart Dutch Oven- This is the one pictured in this recipe.
- Meat Tenderizer- I cut the meat myself instead of purchasing cubed stew meat. This allows me to choose the cut, and to tenderize each side before cubing for more tender results.
- Chef Knife- I have this one, it works well for cutting meat.
- Kitchen Tongs- Easy to handle/flip the meat while browning.
- Slow Cooker- This one has a browning/sauté function so that you can sear the meat right in the pot before slow cooking. (It also functions as an Instant Pot.)
- Better Than Bouillon- I use this for my recipes as it’s easy to measure out customized amounts of broth and takes up very little storage space in the fridge. One jar lasts a long time!
I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!
And follow me on Facebook, Instagram, and Pinterest!
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Source: https://en.congthucvatly.com
Category: Cook
This post was last modified on Tháng Mười Một 28, 2023 10:47 sáng
If you're a 60-year-old man considering a $500,000 life insurance policy, you're likely wondering about…
Choosing the best life insurance provider is a crucial decision, especially in Canada, where numerous…
Navigating the U.S. financial landscape as a foreigner can be complex, and life insurance is…
American Family Insurance is a well-established provider known for its comprehensive range of insurance products,…
While banks primarily offer financial services like checking and savings accounts, loans, and credit cards,…
Chase, a well-known financial institution, offers a wide range of financial products and services. But…